Search for dissertations about: "LM pectin"
Found 3 swedish dissertations containing the words LM pectin.
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1. Microstructure and Gelation Behaviour of High Methoxyl and Low Methoxyl Pectin Gels and their Mixtures
Abstract : The objective of this thesis was to explore the functional behaviour of high methoxyl (HM), low methoxyl (LM) and mixed HM/LM pectin gels of different chemical characteristics with emphasis on microstructure and kinetic rheological behaviour. The rheological properties and the structure of pectin gel networks were investigated for pectins under different sucrose, calcium and pH conditions by the means of oscillatory measurements and transmission electron microscopy (TEM). READ MORE
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2. Structure design for perception of sweetness in food gels
Abstract : The production of foods with reduced sugar contents is desired and asked for. However, when reducing the sugar concentration, sweetness and structure and texture properties are altered. There is thus a need for a deeper understanding of the complex relations between a food’s structure, texture and taste. READ MORE
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3. Poplar wood formation : genotypical influences on structure and chemistry
Abstract : Genotypical effects on wood formation in aspen (Populus tremula x tremuloides) have been studied at morphological, ultrastructural and micro-distributional levels. To characterize transgenically induced modifications, light-, fluorescence-, UV-, scanning- and transmission electron microscopy have been applied complemented by immunolabeling, histochemistry, multivariate statistics and image analysis. READ MORE